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No-Bake Lemon Meringue Cheesecake

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A cheesecake infused with lemon curd, has a Graham cracker crust, and a mountain of toasted meringue — try my No-Bake Lemon Meringue Cheesecake recipe!


Hi Bold Bakers!

Now that spring has sprung, I’m busting out some seriously fresh and easy lemon recipes! My Lemon Meringue Cheesecake recipe has it all and then some, like a crunchy Graham cracker crust, a rich cheesecake filling infused with my homemade Microwave Lemon Curd, and it’s all topped off with a monumental amount of toasted meringue!

What Pie Crust Recipe Should I Use?

I’m using my Homemade Graham Crackers to make the crust. I simply blitz them in my food processor until I have fine crumbs. Feel free to use a mix of graham cracker and ginger snaps for an extra layer of flavor. If you’d like you can also use digestives, Shortbread Cookies, or any plain cookie.

Can I Use Store-Bought Lemon Curd?

Lemon curd is a key ingredient in this recipe. The curd adds lemony flavor, thickness, and color. You can use store bought lemon curd but I HIGHLY suggest you give one of my Homemade Lemon Curd recipes a try! From my traditional Lemon Curd to a MICROWAVE Lemon Curd, and even an egg-free Vegan Lemon Curd, I have you covered!

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Do I Have to Heat Treat Meringue?

If you have any doubts about working with egg whites, have no fear, this recipe includes a step for heat treating them. This is OPTIONAL, you can go about making meringue using uncooked egg whites if uncooked eggs are safe to eat where you live. The trick to heat treating the egg whites, though, is to take your time and keep them over super low heat, allowing them to just get nice and warm (around 160°f — and hot to the touch).

How do I store Lemon Meringue Cheesecake?

To store the Lemon Meringue Cheesecake I like to cover it with cling wrap and keep in the fridge for up to 4 days.

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Tips and Tricks to making Lemon Meringue Cheesecake:

  • Butter, then line your pie tin with 2-3 layers of cling wrap or baking paper. The butter helps the lining adhere to the tin and allows you to easily lift the pie out of the tin once it’s set.
  • When making the filling, start with room temperature cream cheese.
  • Cream of tartar will stabilize the meringue, however, if you do not have it you can continue without it.
  • Use large eggs to make sure you have the right amount of meringue to top your pie.
  • The weight of an egg white is 40 grams, so if you need to weigh them to be precise, that is always helpful
  • This cheesecake can be made ahead and stored in the fridge for up to 3 days before topping with the meringue topping.

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4.13 from 8 votes
No-Bake Lemon Meringue Cheesecake Recipe
Prep Time
35 mins
Total Time
35 mins
 

This cheesecake is infused with lemon curd, has a Graham cracker crust, and a mountain of toasted meringue — you cannot go wrong with my No-Bake Lemon Meringue Cheesecake recipe!

Course: Dessert
Cuisine: American
Servings: 12 slices
Author: Gemma Stafford
Ingredients
For the cookie crust:
Lemon Cheesecake Filling
  • 1 1/2 cups (12oz/340g) cream cheese
  • 1/2 cup (4oz/115g) lemon curd (homemade or store bought)
  • 1/3 cup (2 ½ floz/71ml) heavy whipping cream
  • Zest of 2 lemon
Meringue Topping
  • 4 (about 160g) egg whites , large
  • 2/3 cup (5oz/142g) sugar
  • 1/4 teaspoon cream of tartar*
Instructions
For the crust:
  1. Butter and line a 9-inch pie tin with cling wrap, leaving extra hanging off the sides. This will ensure you can easily remove the pie crust from the tin.

  2. In a medium bowl, combine the cookie crumbs and the melted butter well together. Transfer the crust mixture into your prepared pie tin and press along the base and up the sides using your fingertips. Place in the fridge while you make the filling. 

Lemon Cheesecake Filling:
  1. Using a stand mixer or an electric hand mixer, beat the cream cheese until smooth and there are no lumps. 

  2. Next add in the lemon curd, cream, and lemon zest, and continue whipping until the filling becomes stiff. 

  3. Pour the cheesecake filling into the prepared pie shell and smooth out with a spatula. Cover and place in the fridge while you make the meringue topping. (I like to leave this in the fridge for around 5-6 hours minimum to firm up) 

Meringue Topping:
  1. Place a heat safe bowl on top of a simmering pot of water, but make sure the bowl is not touching the water.

  2. In the bowl add in the egg whites, sugar, and pinch of cream of tartar* (see Tips and Tricks list) 

  3. Gently whisk the mixture until it is hot to the touch, about 2-3 minutes. Heating this mix will 'cook' the eggs and will make them safe to eat.   

  4. Next, using a stand mixer or an electric hand mixer whisk the egg mixture on medium-high speed for about 5 minutes OR until the frosting holds medium peaks when lifted from the bowl.

  5. Pile the meringue high on top of your cheesecake. 

  6. If you have a kitchen torch, you can lightly toast the surface of the meringue by moving the flame continuously in small circles over the surface until the frosting is lightly browned. Also, you can quickly toast it under the grill/broiler.

  7. Serve straight away or keep covered and stored in the fridge for up to 4 days.

Watch the Recipe Video!

Recipe Notes

Cream of Tartar: See Tips and Tricks list

 

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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13 Comments

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  1. Dana Chiu on April 18, 2019 at 10:04 am

    Does the meringue tend to weep at all? I want to make this only use just homemade lemon curd for the filling. Wondering if I should make meringue FIRST then the curd so that I’m ready to top the hot curd with the meringue to prevent weeping…any suggestions are greatly appreciate!!

    • Gemma Stafford on April 19, 2019 at 5:13 am

      Hi Dana,
      the secret to stopping the meringue weeping is to heat the sugar so that it ‘cooks’ the egg white as it is being added. see this one too (https://www.biggerbolderbaking.com/lemon-meringue-pie/). Add the sugar gradually too, this really helps,
      Gemma 🙂

  2. Vicki L Cleghorn on April 13, 2019 at 5:20 pm

    When you make meringue are you using egg whites from eggs that have come to room temperature?

    • Gemma Stafford on April 13, 2019 at 7:58 pm

      Yes Vicki I always use room temperature egg whites because they whip up much better. You can put them in a baggie and pop that in warm water if you need them in a hurry.

      Best,
      Gemma.

  3. Oriana Heremans on April 12, 2019 at 8:41 am

    Gonna try it so soon !
    Ijust wonder one thing : would it be great with Biscoffs ? They’re very cinnamon-y, I wonder if they would work well with the lemon ( i never tried lemon with cinnamon )

    • Gemma Stafford on April 12, 2019 at 4:52 pm

      YUM, that’s a great idea, yes!

  4. Annette Thivierge on April 11, 2019 at 7:41 pm

    Would whipped cream be as good instead of meringue? I’ve never cared for meringue–the texture bothers me, (maybe it comes from my dad calling them calf slobbers lol 🙂 )

    • Gemma Stafford on April 12, 2019 at 4:49 am

      Hi Annette,
      every day here one comment makes me laugh out loud! Haha, today it was your dad! Sounds like my dad, tell it like it kinda guy!
      Yes, and we commonly used cream with this type of pie too, it is equally delicious.
      Thank you for being in touch,
      Gemma 🙂

    • Lee on April 13, 2019 at 2:09 pm

      Annette, that is hysterical…BTW I grew up on a farm with milking cows !!!!

  5. Helen on April 11, 2019 at 12:36 pm

    I love your baking I’m in Australia vacant wait for more recipes

    • Gemma Stafford on April 12, 2019 at 4:45 am

      Hi Helen,
      Thank you for your kind words.
      Good to have you with us in Australia. I understand the summer was hot hot hot! I bet it is great not to turn on the oven in the heat!
      Gemma 🙂

  6. Align Tom on April 11, 2019 at 8:36 am

    Yay! Recipe for Easter!! ❤️
    Thank you Gemma!

    • Gemma Stafford on April 12, 2019 at 4:16 am

      Haha! yes, it is that time of year for sure,
      Gemma <3

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